Homemade (Paleo) Mayo

Homemade (Paleo) Mayonnaise

A couple of notes. Do not use extra virgin olive oil but instead use a light tasting olive oil, or a mild tasting oil such as walnut oil. Extra virgin olive oil is too strongly flavored to make a good mayonnaise.

As for the technique, you can use a blender, a food processor, a hand mixer or your soon to be sore hand and a whisk. I prefer using the hand mixer instead of the blender/food processor because my blender/food processor gets hot quickly which can mess up the emulsification process.

Ingredients

Yields about 1 ¼ cup

2 egg yolks

3 teaspoons lemon juice (or vinegar)

1 cup olive oil (use light tasting olive oil)

1 teaspoon mustard (optional)

Salt and pepper to taste

Directions

In a medium glass bowl mix the yolks, lemon juice, and mustard if using.

Start whisking vigorously (blender or food processor on low) while dripping the oil very slowly, even drop by drop in the beginning.

BE PATIENT, you’re creating an emulsion and if you put too much oil at once, it will separate and will be very hard to save.

When the mixture begins to emulsify (or thicken), you can be a bit faster about pouring in the oil but still take your time. There’s no rush

When all the oil is incorporated and the mayonnaise is thick you can season to taste with salt and pepper.

Keep leftovers in the refrigerator!